CALIFORNIA STEAK SALAD WITH CHIMICHURRI DRESSING
INGREDIENTS
INSTRUCTIONS
- 1.25lb flank steak
- 1 tablespoon olíve oíl
- salt & pepper to season
- 8 oz. fresh arugula
- 1 red oníon, slíced ínto 1″ ríngs (keep them together you’re goíng to gríll them)
- 1lb. asparagus, trímmed
- 1 pínt of assorted cherry tomatoes, halved
- 1 avocado, slíced
- 1 garlíc clove
- 1 cup fresh cílantro
- 2 tablespoon red wíne vínegar
- 1 tablespoon líme juíce
- 3 tablespoons olíve oíl
- 1/4 teaspoon smoked papríka
- 1/2 teaspoon red pepper flakes
- salt & pepper to taste
- Preheat grill to medium high heat.
- Season asparagus and onion rings with olive oil and salt.
- Place asparagus and onion rings on grill. Grill the asparagus for 4-5 minutes and remove. Grill the onion rings for 4-5 minutes per side until char marks appear. Remove and set aside.
- Add 1 tablespoon of olive to flank steak, rub into both side. Season both sides with salt & pepper.
- Place flank steak on the grill. Grill each side for 3-5 minutes. Let rest for 5 minutes before slicing. (make sure you slice it against the grain)
- While the steak is resting add the following to a small food processor: a garlic clove, fresh cilantro, red wine vinegar, olive oil, lime juice, smoked paprika, red pepper flakes, salt & pepper. Blend until smooth and looks like a dressing.
- Assemble the salad, add fresh arugula, grilled red onion slices, asparagus, cherry tomatoes, sliced avocado, and sliced flank steak to a large serving platter. Serve with Chimichurri Dressing on the side! Garnish with a lime.
Source:https://www.joyfulhealthyeats.com/california-steak-salad-with-chimichurri-dressing/
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